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nam jim jaew (which includes shallots or green onions and toasted rice powder) nam jim gai (which is much sweeter and thicker and often used with chicken) ajaat/ajaad (which includes cucumber) These are just 3 of an abundant list of Thai sauces but the basic recipe and the one shown here is versatile enough to be used for dipping meats or seafood or even as a salad dressing
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